Grilled Jumbo Shrimp Masala ½ tsp cumin 2 tbsp fresh lime juice 1 lime, cut into wedges 16 garlic cloves, finely minced 1 tsp cumin seeds 1 tsp garam masala 1 tsp freshly ground black pepper ½ tsp ground ginger ½ tsp turmeric 2 cups sour cream 12 colossal shrimp or 24 jumbo shrimp (about 2 lb) shelled and deveined Canola oil 2 tsp kisher salt 3 tbsp unsalted butter, melted ¼ tsp chaat masala, optional
The marinade used in this recipe also works well with fish.
• Toast cumin in a small, dry skillet, tossing to keep moving, until fragrant, about 3 minutes. • In a large bowl, whisk the lime juice with the garlic and spices (except chaat masala). Add sour cream, whisking until smooth. Spoon mixture into a gallon-sized resealable plastic bag. Add shrimp and toss to coat. Refrigerate at least 2 hours to overnight. • Heat a grill to medium-high heat. Remove the shrimp from marinade and thread onto skewers. Sprinkle the skewered shrimp with salt. • Grill shrimp on an oiled grill until they start to turn red, about 3 minutes per side (longer if using colossal shrimp). Remove skewers from grill and let rest on baking sheet for five minutes. Brush them with melted butter and return to grill until each side is a little charred, 1-2 minutes on each side. Sprinkle shrimp with chaat masala and serve with lime wedges. (Shrimp can also be cooked in the oven. Roast on foil in a 550° preheated oven for 10 minutes. Brush with melted butter on both sides, turn shrimp over, and roast for another 10 minutes.)